Berbere-Spiced Jollof Rice
A fusion dish incorporating Ethiopian Berbere spice mix into the traditional Nigerian tomato base.
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Ingredients
- 3 cups Long-grain parboiled rice
- 1/2 cup Vegetable oil
- 2 medium Red onions, finely chopped
- 3 tablespoons Berbere spice blend
- 1/2 cup Tomato paste
- 3 whole Red bell peppers, blended
- 1 whole Scotch bonnet pepper, minced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 4 cups Chicken or vegetable stock
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
Instructions
- 1
Rinse the rice thoroughly in cold water multiple times to remove excess starch until the water runs clear, then drain and set aside.
- 2
Heat the vegetable oil in a large heavy-bottomed pot over medium heat and sauté the chopped onions for 5-7 minutes until translucent.
- 3
Add the tomato paste and the Berbere spice blend to the oil, frying for about 5 minutes while stirring constantly to release the aromatics and reduce the acidity of the paste.
- 4
Stir in the blended red bell peppers, scotch bonnet, garlic, ginger, and thyme; cook the mixture until the oil begins to separate from the sauce.
- 5
Pour in the stock and add salt to taste, bringing the entire mixture to a rolling boil.
- 6
Add the washed rice to the pot, ensuring the liquid covers the rice by about an inch; stir once and cover tightly with a lid or aluminum foil.
- 7
Reduce the heat to low and steam for 25-30 minutes without opening the lid, allowing the rice to absorb the spicy tomato-berbere base.
- 8
Once the rice is tender, turn off the heat and let it rest for 10 minutes before fluffing with a fork to distribute the spices evenly.
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